The Pioneer Woman Tasty Kitchen
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Happy Bread

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Prep:

Cook:

Level: Intermediate

System:

8

Description

Soft pillowy bread all coiled, layered and pretty. It’s happy time!

Note: Measurements entered in both US and metric units.

Ingredients

  • 2 teaspoons Yeast
  • 1 Tablespoon Sugar Or Honey
  • 1 cup, 2-⅔ teaspoons, ⅞ pinches Warm Milk, Divided
  • 1 pound, 1-⅔ ounces, weight All-purpose Flour, Plus Extra For Kneading And Flouring
  • 1 teaspoon Salt
  • 2 whole Eggs, Lightly Beaten
  • 2 Tablespoons Olive Oil
  • ½ teaspoons Vinegar
  • 3-⅝ ounces, weight Butter, Melted And Cooled, Divided
  • FOR THE GLAZE:
  • 1 whole Egg Yolk
  • 2 Tablespoons Milk
  • ½ cups Sesame Seeds, To Sprinkle On Top (optional)

Preparation

Combine yeast and sugar in 100ml milk, cover and let stand until yeast is fully dissolved and slightly foamy, about 7-10 minutes.

In a large bowl, sift the flour and salt together. Make a well in the middle and add beaten eggs into it, the remaining warm milk, olive oil, vinegar and yeast mixture. Mix all ingredients in the bowl using a large wooden spoon. Once it is somewhat combined, turn dough out onto a floured counter until all parts of the dough become smooth and elastic and knead. Clean out and dry the same bowl. Lightly oil or coat with cooking spray.

Place your dough in it and cover with cling film or a clean towel to leave to rise and double in volume, about 1 hour.

With hands, gently push down the inflated belly of the dough. Knead through once to smoothen and transfer onto a floured surface. Divide dough into 2 equal parts and then those 2 into 4; there will be 8 pieces of dough altogether.

Roll each piece of dough out into a oblong, rectangular shape (doesn’t have to be perfect) about 1/4″ thick. Brush some cooled melted butter over pieces. Save remaining butter for later.

Place one piece of rectangular dough over another one and start to roll into a cylinder. Repeat with the rest of the dough; you will end up with 4 tube-shaped rolls altogether.

Slice at both ends of the roll about 1 1/2′ long each, and set aside these 2 pieces. Cut middle part of the dough tubes into 4 equal side-by-side triangles. Repeat with all the dough.

Grease or spray a 9 “or larger deep, round baking pan. In the middle of the tray, arrange the ends of the rolls around each other to form a circle, placing cut sides down. Arrange the cut triangles concentrically, to completely surround the middle circle. Cover with cling film or dishcloth and leave the dough to rise in a warm place for an additional 1/2 hour.

Preheat oven to 350°F.

For the glaze, whisk yolk and milk and brush top of the bread with the glaze. (You can sprinkle with sesame seeds or other dry toppings at this point.)

Bake bread for 10 minutes at 350°F, then reduce heat to 325°F for remaining 30-40 minutes, until bread is done and top is slightly browned. Brush bread with melted butter right after it comes out of the oven.

Recipe adapted from Foodiva Kitchen.

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